Sweet Fall Treats: Maple Walnut Oatmeal Cookies and Zucchini Bread
Today you are joining me for a Fall Sweets Video. So coming on in and spend some time with me in my kitchen.
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Maple Walnut Oatmeal Cookies
1.5 cups sugar
1/2 cuo brown sugar
1 cup butter
2 large eggs
1.5 tsp maple flavoring
1.5 cups ap flour
1 tsp baking soda
3 cups oats
1 cup chopped walnuts
Assemble per video instructions
Bake at 350 for 13 minutes
Zucchini Bread
3 eggs beaten
1 c oil
1 3/4 cup sugar
2 c fresh shredded zucchini
2tsp vanilla
3 c ap flour
1tsp baking soda
1 tsp salt
1 Tbls cinnamon
1/2 tsp baking powder
1/2 cup chopped nuts
Assemble per video instructions
Bake at 350 for 1 hour
Makes 2 loaves
Please note that the FPW community guidelines is to be a positive light and encouragement.
Please be kind in the comments and know that any negativity is deleted and not addressed.
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Double Chocolate Zucchini Bread Recipe | Super Moist & Delicious!
Chocolate Zucchini Bread is loaded with chocolate chips for a super moist, ultra decadent, and secretly healthy breakfast bread or dessert recipe. You’ll never believe that this easy chocolate bread recipe has a vegetable in it, is gluten-free, refined sugar-free, and can easily be made dairy-free and vegan, too!
RECIPE:
INGREDIENTS:
1 ¾ cups zucchini finely grated
2 eggs
½ cup coconut sugar
¼ cup pure maple syrup
½ cup coconut oil or butter, melted
1 ½ tsp. vanilla extract
1 ½ cup all-purpose flour gluten-free
1 tsp. baking soda
½ tsp. salt
⅓ cup cocoa powder regular
¾ cup mini chocolate chips
INSTRUCTIONS:
Preheat oven to 350 degrees.
Using a food processor*, finely grate zucchini and measure out 1 ¾ cups. Squeeze excess moisture out of the zucchini by dabbing with a paper towel. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla.
In a separate medium-sized bowl combine flour, baking soda, cocoa powder, and salt. Whisk until well combined.
Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini and chocolate chips until just combined.
Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional chocolate chips, if desired.
Bake in preheated oven for 50-60 minutes or until a toothpick when inserted in comes out clean.
Let cool to room temperature before serving. Enjoy!
RECIPE NOTES:
*You can also use a boxed grater if you do not have a food processor.
Website:
Best Zucchini Loaf Bread Recipe
I have tried many zucchini bread recipes, but this recipe for homemade zucchini bread is one of my favorite zucchini bread recipes. I make tons of loafs every summer with zucchini I receive from my grandfathers garden and give the zucchini bread to family and friends. I love the smell of the cinnamon & cloves when this zucchini bread is baking in the oven and how moist this zucchini bread turns out every time. This zucchini bread recipe can be altered to add more spice or less spice depending on personal preference. Add raisins, nuts, or shredded coconut to add more flavor to this delicious zucchini bread recipe!
Ingredients - Yields 2- 9x5 loafs
2 medium zucchinis
3 cups all-purpose flour
½ tsp ground cloves
3 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups granulated sugar
3 eggs
1 cup vegetable oil
2 cups peeled & grated zucchini
3 tsp vanilla extract
1/2 cup raisins or shredded coconut (optional)
1/2 cup nuts (optional)
Directions
1. Start peeling two medium zucchini's and cut the stem off the zucchini's. Grate the zucchini's by starting in the middle and grate all sides until it reaches the seeds. Once it reaches the seeds, stop grating, and move to another part of the zucchini. Repeat this step until you have two cups of grated zucchini.
2. In a hand or stand mixer, add all-purpose flour, ground cloves, ground cinnamon, baking soda, baking powder, and salt and mix together.
3. Add granulated sugar, vegetable oil, eggs, and the grated zucchini into the mixing bowl and mix on a low speed until the ingredients are combined. Start adding about the flour mixture into the mixing bowl until it has all been added. This batter will look pretty thick since it has two cups of grated zucchini.
4. Scrape down the sides and continue mixing. Add the vanilla extract into the mixture. You can also add raisins, nuts, or shredded coconut.
5. Pour the mixture into two greased 9 x 5 inch loaf pans making sure they are filled evenly. Place the loaf pans in a 325 degree preheated oven for one hour, checking these loaf breads at around 45 minutes with a toothpick to make sure they don't over bake.
Other Videos To Watch!
Strawberry Shortcake Recipe-
Loaf Cakes-
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The BEST KETO Zucchini Bread | Deliciously tender and moist
This keto zucchini bread is so tender and moist, with a hint of cinnamon and studded with sugar free chocolate chips. It makes a wonderful easy breakfast or mid-day snack.
► Printable Recipe for Keto Zucchini Bread:
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==================================================
► HELPFUL RESOURCES
The Ultimate Guide to Keto Baking:
The Importance of Protein Powder:
Guide to Keto Sweeteners:
► CHAPTERS
0:00 Intro
0:36 Grate the zucchini
1:26 Squeeze out the moisture
2:02 Whisk the dry ingredients
3:13 Add the wet ingredients
4:05 Stir in chopped nuts or keto chocolate chips
4:37 Prepare the baking pan
5:11 Bake the keto zucchini bread
5:24 Finished bread
6:11 Taste test
► MORE KETO RECIPE VIDEOS
Bakery-Style Keto Coffee Cake:
Keto Chocolate Zucchini Muffins:
Keto Chocolate Chip Cookie Cheesecake Bars:
ZUCCHINI BREAD Recipe - Super Moist Zucchini Bread | Shotgun Red
If you are a bread lover, then you will love this super moist homemade zucchini bread recipe. It’s quick and simple to make, and topped with delicious pecans.
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Zucchini Bread Recipe
INGREDIENTS:
2 Cups All-purpose Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 ½ Tsp. Ground Cinnamon
½ Tsp. Ground Nutmeg
½ Cup Light or dark Brown Sugar
2 Cups Shredded Zucchini (about 2 medium)
½ Cup Pecans (chopped)
(other options: chocolate chips, raisins, sunflower seeds, walnuts)
¾ Cup Granulated sugar
2 Eggs (room temperature)
½ Cup Vegetable Oil
1 Tsp. Vanilla Extract
1 Tsp. Maple Extract
How to Make Zucchini Bread with Coconut Oil | Healthy Zucchini Bread Recipe!
Classic Zucchini Bread with coconut oil. Classic zucchini bread is a perfect easy recipe to use up the last of your summer zucchini!
For full recipes go to my website, thehintofrosemary.com/classic-zucchini-bread/
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New recipes every week!
Please leave me a comment and let me know how it came out for you I love to hear your thoughts!
~Rosemary